Tokyo Beef & Rice Bowls with Soft-Boiled Eggs & Roasted Broccoli

Tokyo Beef & Rice Bowls

with Soft-Boiled Eggs & Roasted Broccoli

40 MIN
2 Servings
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From the Test Kitchen

For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Tokyo with a beef and rice bowl recipe from Yukari, a local chef who leads a market tour and cooking class through Airbnb Experiences. For a bit of traditional flourish, each bowl is garnished with savory furikake—a Japanese seasoning made from seaweed, sesame seeds, and more.

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  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
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Tokyo Beef & Rice Bowls with Soft-Boiled Eggs & Roasted Broccoli
Title
time-saving
tips & techniques
Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Rinse and wipe out the pot. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the eggs cook, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and thinly slice the onion. Peel and finely chop the ginger to get 1 teaspoon (you may have extra). In a bowl, combine the soy glazesoy saucemirin, and 2 tablespoons of water

Cook the rice:
3 Cook the rice:

Thoroughly rinse the rice. In the same pot, combine the rinsed rice, a big pinch of salt, and 1  1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Roast the broccoli:
4 Roast the broccoli:

While the rice cooks, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the beef:
5 Cook the beef:

While the broccoli roasts, pat the beef dry with paper towels; season with salt and pepper. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Finish the beef & serve your dish:
6 Finish the beef & serve your dish:

To the pan of reserved fond, add the sliced onion and chopped ginger (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter) and cooked beef. Cook, stirring constantly, 30 seconds to 1 minute, or until coated. Turn off the heat. Season with salt and pepper to taste. Serve the cooked rice topped with the finished beef and sauce, roasted broccoli, and soft-boiled eggs. Garnish with the furikake. Enjoy!

Tips from Home Chefs

Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Rinse and wipe out the pot. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. 

2 Prepare the ingredients & make the sauce:

While the eggs cook, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and thinly slice the onion. Peel and finely chop the ginger to get 1 teaspoon (you may have extra). In a bowl, combine the soy glazesoy saucemirin, and 2 tablespoons of water

Prepare the ingredients & make the sauce:
Cook the rice:
3 Cook the rice:

Thoroughly rinse the rice. In the same pot, combine the rinsed rice, a big pinch of salt, and 1  1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

4 Roast the broccoli:

While the rice cooks, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the broccoli:
Cook the beef:
5 Cook the beef:

While the broccoli roasts, pat the beef dry with paper towels; season with salt and pepper. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

6 Finish the beef & serve your dish:

To the pan of reserved fond, add the sliced onion and chopped ginger (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter) and cooked beef. Cook, stirring constantly, 30 seconds to 1 minute, or until coated. Turn off the heat. Season with salt and pepper to taste. Serve the cooked rice topped with the finished beef and sauce, roasted broccoli, and soft-boiled eggs. Garnish with the furikake. Enjoy!

Finish the beef & serve your dish:
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